This recipe is bought to you by the lovely Yolaine Corbin – Thermomix consultant and recipe creator for Tmix+ magazine Ph: 04 0333 7890, Email: firstname.lastname@example.org
2 chicken breast (about 600 grams), skinless and cut into 3 large pieces
1 carrot, roughly chopped
1 garlic clove, bruised (hit once with the back of a knife)
1 bay leaf
1 teaspoon peppercorns
200 grams rice wine
1300 grams stock or water
DRESSING AND SALAD
2 shallots, thinly sliced and placed in a bowl of cold water in the fridge for 15 minutes
1 red/green chili, halved and desseded
5 sprigs coriander, leaves only
1 lime, juice only
1 ½ tablespoons fish sauce
2 teaspoons sesame oil
1 lebanese cucumber, cut into matchsticks pieces
3 sprigs mint, leaves only, torn
4 sprigs Thai basil, leaves only
150 grams cook vermicelli, glass noodles, konjac noodles (optional)
1 tablespoon toasted chickpea flour (optional, see notes)
2 tablespoons crispy shallots (air fried for 6 minutes at 180C, pan fried or store bought)
1 tablespoon salted peanuts, chopped
2 handfuls green leaves (I used watercress)
Place chicken in the bottom of a large saucepan. Add the garlic, carrot, bay leaf, peppercorns, and rice wine. Add enough cold water to cover by 2 centimetres. Bring to a simmer over medium-high heat, reduce heat to medium-low, cover, and cook for 10 to 15 minutes, or until cooked through. Remove from heat and allow to cool in the liquid before cutting or tearing into bite-size pieces.
Place the chicken breast pieces into the simmering basket with the carrot, garlic, bay leaf and peppercorns. Insert the simmering into the mixing bowl and cover with the rice wine and the water/stock so the chicken is fully immersed. Cook for 25 minutes/90 degrees/speed 1. Check that the meat is cooked through, if not, cook for a further 5 minutes/90 degrees/speed 1.
Carefully remove the chicken out using tongs, place on a plate and refrigerate to cool down completely (this step can be done the day prior).
To shred, break down the cooled meat in large pieces into the mixing bowl and mix 4 seconds/reverse/speed 4 (you can do this straight into the dressing in the next step and have the chicken instantly coated in the process)
Traditional method - Finely chop the chili and coriander leaves, place in a bowl and stir in the lime juice, fish sauce and sesame oil to combine.
Thermomix method -Place chili and coriander leaves into the mixing bowl and chop 3 seconds/speed 7. Add lime juice, fish sauce and sesame oil and blend 20 seconds/speed 3.
Assembling the salad:
Toss the shredded chicken meat, cucumber, mint, Thai basil, drained fresh shallots, noodles (if using) and toasted chickpea flour (if using) into the dressing and pile onto a bed of fresh green leaves into 4 serving bowls. Top with crispy shallots and crushed peanuts and enjoy immediately.
Note: To toast the chickpea flour, place in a heavy based skillet over medium heat and stir constantly for 4-5 minutes. After a couple of minutes, the flour will start darkening in colour a developing a lovely aroma.